Cottage Pie

I used to call this Shepard’s Pie, but I discovered Shepard’s Pie is made with lamb and Cottage Pie is made with beef.  I’m not a big fan of lamb so I’m changing the name of my family staple.  I’ve been making this for years.  You all know I’m a huge leftover utilizer.  This recipe is the perfect vehicle for unused taco meat, meat loaf or you can even start from scratch.  Now that’s a concept for our house.

I made Mississippi Pot Roast the other night.  G was ever so hungry for meat.  This is the recipe I posted last October.  I’ve never made Cottage Pie with pot roast, but how hard can it be.  I’m actually thinking it will be pretty decadent.  I saved the pan drippings for extra richness.

We like this 2 ways.  I like to call one the Canadian way:

Layer the cooked meat in an individual container.  I use about a cup.

Layer thawed frozen corn, about a 3/4 of a cup.

Top with mashed potatoes.

Sprinkle with grated cheese.

If everything was warm when you started assembling, place under the broiler until toasty and brown.  If not, bake at 350 degrees for 20 minutes or so.

Or the standard Norwegian Cottage Pie way:

Layer the cooked meat in a pie pan, about an inch or so.

Sprinkle with cheddar cheese, a cup or 2.  We like it cheesey.

Top with mashed potatoes.

If everything was warm when you started assembling, place under the broiler until toasty and brown.  If not, bake at 350 degrees for 20 minutes or so.

These are winter classics.  They are a warm hug from the inside.  I don’t care how old the child is, they will like it.  You can’t say that about many things.  These are so easy to put together.

*  From the Recipe Box:

No, I can’t tell you why one is Canadian and one is Norwegian.  Let’s go with ‘just because’.

Don’t they look cute in my new Lodge 6 1/2 inch skillets.  Amazon only $8.00

and remember:   If ignorance is bliss, why aren’t more people happy?  Big kiss, Lynn

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